Mexican Quick Tortilla Soup Recipe

This article was last updated on April 16, 2022

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Quick Tortilla Soup 

Ingredients:

6 tablespoons chicken bouillon (or more)

6 cups water (or more)

2 -3 chicken breasts, boneless, skinless

1 -2 carrots or 2 cups baby carrots, sliced

1 medium onion, chopped

2 cups corn, frozen or fresh

2 cups salsa

2 cups monterey jack cheese, shredded

chili powder or cayenne

1 (8 ounce) bags tortilla chips

Preparation:

Boil the water in a large pot. Add the bouillon a few tablespoons at a time to make sure you don’t overflavor. If you do, add more water. Add the chopped onions and any other vegetables you want. Bring to a boil. Toss in the uncooked chicken. Cook for about 10 minutes. Remove the chicken and add the corn and salsa. Sprinkle the top of the water with the chili powder. Using two forks, start tearing the chicken into shreds. Once finished place the chicken back into the pot and mix. Now ladle into bowls. Crumble the chips and add them and the cheese on top. Serve with sour cream and chopped chives.